YIELD Makes 4 servings
INGREDIENTS
2 cups low-sodium tomato juice 1 can (about 14 ounces) fat-free reduced-sodium beef broth 1 can (10-3/4 ounces) reduced-fat condensed tomato soup, undiluted 1‑1/2 cups diced peeled cucumbers 1‑1/2 cups diced green bell peppers 1 cup shredded carrots 1 cup diced celery 1/2 cup sliced green onions 1/3 cup chopped fresh parsley 2 cloves garlic, minced 1 tablespoon lime juice 2 teaspoons low-sodium Worcestershire sauce 1/2 teaspoon salt (optional) 1/2 teaspoon dried oregano Fat-free sour cream (optional) Chopped fresh cilantro (optional)PREPARATION:
- Combine tomato juice, beef broth, soup, cucumbers, peppers, carrots, celery, green onions, parsley, garlic, lime juice, Worcestershire sauce, salt and oregano in large bowl. Chill at least 2 hours to blend flavors. Top with sour cream and cilantro, if desired.